Rio party salad

10 Servings

Ingredients

Quantity Ingredient
2 cans (1-lb) hearts of palm; drained
1 pint Cherry tomatoes; halved
⅔ cup Extra-virgin olive oil
¼ cup Sherry wine vinegar
1 Clove garlic; finely minced
½ teaspoon Salt
1 teaspoon Caribe (crushed N. New Mexico hot red chile)
1 Head boston lettuce
1 Head red leaf lettuce

Directions

Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt and caribe; pour over vegetables and stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often and spooning dressing over vegetables. About 2 hours before serving, cover and refrigerate. To serve, arrange Boston and leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke-fashion around edge; place tomatoes in center. Drizzle all with dressing and serve. Makes about 10 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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